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CARDAMOM

For our, CARDAMOM we have the following:

Cardamom spice is a highly aromatic spice that is most commonly used in Eastern, Arab, and some Scandinavian cuisines. Its unique slightly sweet and savory flavor allows it to be combined with both sweet and savory dishes. Cardamom seed’s ability to enhance so many types of food is why it is combined with a wide range of other ingredients. From seafood to sauces, to meats, poultry, vegetables, and even desserts, pastries, and other baked goods.

Numerous flavorful little cardamom seeds are encased within a single cardamom pod that are green in color when fresh. Cardamom spice has a complex flavor that can be described as slightly sweet, floral, and spicy with citric elements. It leaves the tongue with a warm antiseptic sensation similar to eucalyptus with an additional peppery after taste. Some have described its flavor as spicy and cola-like. Grind cardamom from one of the whole forms of the spice to insure a superior flavor and aroma, both of which are quickly lost when the spice is pre-ground.

Kinds of Cardamom Spice

Cardamom comes in several forms depending upon how the cardamom seed pods are treated:

Green cardamom pods are the preferred form of this spice in its native country, India. This fancier kind of cardamom has been picked while still immature and sun-dried to preserve its bright green color. Green cardamom pods are harder to find and more expensive in part because of their superior ability to retain aroma and flavor longer. This premium form of cardamom is all connoisseurs will use in any recipe which calls for cardamom.

Cardamom seed has had the outer pod, or cardamom fruit, removed so that only the pure seeds remain. This form of cardamom spice is sometimes called cardamom-decort, which simply means the seeds have been removed from the pods, or hulled. Generally the seeds are crushed or ground prior to use, which provides plenty of cardamom flavor at a more economical price, substitute 12 seeds for every whole pod called for in a recipe.

 

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